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Strawberry Shortcake Swiss Roll

Strawberry Shortcake Swiss Roll
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Enjoy a light and fluffy Strawberry Shortcake Swiss Roll featuring a delicate sponge cake rolled with airy whipped cream and fresh strawberries. This elegant yet simple dessert bursts with fresh fruity flavors and is perfect for any occasion, whether for sharing or indulging.

Ingredients

Scale

For the Sponge Cake

  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract

For the Filling

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar (plus extra for dusting)
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, diced (plus a few slices for decoration)

For Garnish

  • Confectioners’ sugar (for dusting)
  • Fresh strawberry slices
  • Optional: fresh mint leaves

Instructions

  1. Prepare Your Baking Pan and Ingredients: Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it. Preheat the oven to 350°F (175°C). Measure and gather all ingredients for easy assembly.
  2. Whisk Eggs and Sugar: In a large bowl, whisk eggs and granulated sugar vigorously until the mixture doubles in volume and becomes pale yellow, ensuring a soft and airy sponge.
  3. Incorporate Dry Ingredients: Sift the flour and baking powder into the egg mixture carefully. Fold gently to maintain airiness and avoid lumps.
  4. Bake the Sponge Cake: Pour batter evenly into the prepared pan and spread gently. Bake for 12-15 minutes until the cake springs back when touched and a toothpick comes out clean.
  5. Roll the Cake: While warm, invert the cake onto a kitchen towel dusted with powdered sugar. Peel off parchment paper, then roll the cake and towel from one short end. Allow to cool completely rolled to set shape.
  6. Prepare the Filling: Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in diced strawberries, reserving some for decoration.
  7. Assemble the Roll: Unroll the cooled cake carefully, spread the strawberry cream filling evenly, then roll the cake back up without the towel. Chill for at least one hour to set.
  8. Final Touches: Dust the top with confectioners’ sugar and decorate with reserved strawberry slices and optional mint leaves. Slice and serve chilled.

Notes

  • Use the freshest strawberries for best flavor and texture.
  • Do not overmix batter to keep sponge light and airy.
  • Roll cake while still warm to prevent cracking and help it keep its shape.
  • Chill the rolled cake before slicing to make clean slices easier.
  • Use parchment paper to prevent sticking and ease cake removal.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
  • Frozen strawberries can be used if thawed and well-drained to avoid watery filling.
  • Whip cream in a chilled bowl with cold cream for best results.

Nutrition

Keywords: Strawberry Shortcake, Swiss Roll, Sponge Cake, Whipped Cream, Fresh Strawberries, Gluten-Free Dessert, Roll Cake, Light Dessert, Summer Dessert

Find it online: https://marycorner.com/strawberry-shortcake-swiss-roll/